Pages

Friday, October 14, 2016

Easy Weeknight Baked Tofu & How To Cut Tofu Into Triangles

I consider myself a bit of a tofu expert. Well maybe tofu enthusiast is a better description. How about tofu advocate? It looks unassuming - some would even say gross - but tofu, also known as bean curd, is a versatile and healthy protein option for vegetarians, vegans and meat-eaters alike.

Look for organic tofu to avoid GMOs. Tofu is made from soybeans and many soybean crops are genetically modified. Also, look for tofu processed with calcium to up your calcium intake. Finally, go for extra-firm tofu if you are just starting to explore this handy plant protein. Softer tofu is more of an acquired taste.

Despite the tofu naysayers out there, I think moderation is key. If you're worried about consuming too much soy, eat it less often. Asking me to give up tofu would be like asking Kim Kardashian to stop taking selfies. Or asking pretty much everybody to give up coffee. It's not gonna happen.

My favourite way to bake tofu is cut in triangles. There are some different ways to get triangles. I'm gonna show you how I like to do it. First, cut through the centre of your block of tofu along the length, above.

Then cut through the centre of the block of tofu along the width, creating four smaller blocks.

Turn one block on end and cut through it on the diagonal.

Lay the block back down, holding the two sides together. Slice along the length, creating 1/4-inch thick triangles. Repeat with remaining three blocks. Simple pimple, right?

Then all that's left to do is whip up a quick marinade, made with Bragg's Liquid Aminos (my fave alternative to soy sauce, but you can use soy sauce or tamari if you have it), sesame oil, garlic powder, salt and vegetarian hoisin sauce. The commercial hoisin sauce will likely contain wheat. Gluten-free teriyaki sauce is another option. Then, oil a baking dish, add tofu to the dish, mix in marinade and bake those wee triangles up for about 30 minutes. Make some salad and quinoa while the tofu is baking and you have a complete, tasty and healthy dinner.

I promise this dish is flavourful. I've made baked tofu recipes from otherwise great vegan cookbooks in the past and found them simply too plain, too bland. I've been making this recipe for a very long time and I think I've pretty much perfected it. I've even served it to (open-minded) meat-eaters and they have commented on how much they've enjoyed it. Visiting children have called tofu disgusting, whilst unknowingly stuffing a second serving in their faces. I'm not even lying.

I actually double this recipe, using two blocks of tofu, for my family. The kids like baked tofu and one block is just not enough anymore.

5 comments:

Hey! You sound like me! I LOVE tofu and often have it as a quick dinner (I've several recipes on my blog). This sounds yummy but teriyaki is something I haven't yet tried on tofu (I usually use liquid smoke with tamari). I'm looking forward to trying this! Thanks for sharing at Healthy Vegan Fridays :)

Totally guilty of being a tofu enthusiast - no need to convince to try this delicious dish! The first time I had it, it wasn't great, but I've learned over time how to make it. I'm always on the lookout of quick, easy ways to enjoy it, especially during the week when I'm swamped and don't have the energy to make a time consuming meal. And thank you for sharing how to cut it into cubes, despite all of my tofu know-how, my triangles tend to be lopsided.Welcome to Healthy Vegan Fridays! I look forward to seeing more of your recipes shared with us =)

Hi! I'm Joann, a Toronto, Canada freelance writer and mother of two kids and two beagle-mix rescue pups. Inspiration is all around us, but how often do we miss it as we speed through our days crossing things off our lists? Grab a cup of tea and join me in exploring the art in everyday life, including diy, decor, books and lots of vegan food.